Grilled Potato Salad with Chilis and Basil
If you don’t have access to a barbecue, char the potatoes and onions in a cast-iron grill pan. Red Fresno chilis look like jalapeno peppers however the Fresno pepper has a fruitier, smokier taste and they are a bit spicier
- 2 lbs small yellow potatoes (about 2” in diameter)
- 1/2 cup kosher salt plus more for seasoning
- 2/3 cup rice vinegar (unseasoned)
- 3 tbsps fish sauce
- 2 tsps sugar
- 1/4 cup extra-virgin olive oil
- 3 tbsps extra-virgin olive oil for drizzling
- 2 pcs red Fresno pepper thinly sliced
- 1 pc large red onion
- 3 cloves garlic
- 2 cups basil leaves
- Cover potatoes with 3 qt. water in a large saucepan. Stir in ½ cup salt. Bring to a simmer over medium-high heat. Reduce heat to medium and continue to simmer until potatoes are just tender when jabbed with a paring knife, about 12 minutes. Drain and let cool slightly for easy handling.
- Meanwhile, preheat barbecue to medium heat.
- Combine vinegar, fish sauce, sugar, and 3 Tbsp. oil in a small bowl, whisk until sugar is dissolved. Stir in chiles. Season dressing with salt and set aside.
- Cut onion in half through the root and cut each half into 4 or 5 wedges making sure they are still held together by the root.
- Finely grate garlic into a large bowl. Whisk in ¼ cup oil. Lightly smash each potato with your hands as you add them to bowl, try to ensure they stay in one piece for easy grilling
- Add onion wedges to bowl tossing gently to coat with garlic oil. Season with salt.
- Grill potatoes and onion wedges, turning occasionally, until charred on all sides, about 12–15 minutes. Return potatoes and onions to the bowl when they’re finished grilling.
- Cut the onion slices from the root and return to the bowl with the potatoes, pour dressing over potatoes and onions and toss to coat.
- Add basil tearing larger leaves as needed. Toss to coat and serve warm